Our Favorite Almond Strawberry Tart

My original plan was to make a strawberry pie, but then it occurred to me that I hadn’t made this strawberry tart in a while, and that I’d never shared the recipe. It’s called Almond Strawberry Tart, but in this case I used pecans, so consider the “almond” part optional.

Originally from Cooking Light, it is supposed to be made with light cream cheese, though I usually just use regular. As mentioned, I skipped the almonds, but I did not skip the almond extract because it really makes the flavor more interesting. Of course if you don’t like almond extract, you can always substitute with a little extra vanilla.

The only downside to this recipe is it requires a food processor, so plan on making it when you have time to clean out the processor.

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5 from 1 vote

Strawberry Almond Tart

Originally from Cooking Light Magazine, this fresh strawberry tart is perfect for spring.

Prep Time3 hrs 30 mins

Cook Time10 mins

Total Time3 hrs 40 mins

Course: Dessert

Cuisine: American

Servings: 10

Author: Cookie Madness

Ingredients

• Strawberry Almond Tart
• Crust:
• 36 honey graham crackers about 9 sheets
• 2 tablespoons sugar
• 2 tablespoons butter melted
• 4 teaspoons water

Filling:

• 2/3 cup regular or light cream cheese softened
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract

Topping:

• 5 cups small fresh strawberries divided
• 1/3 cup sugar
• 1/2 tablespoon cornstarch
• 1 tablespoon fresh lemon juice
• 2 tablespoons sliced almonds toasted
• Garnish: 2 cups freshly whipped cream or whipped topping

Instructions

• Preheat oven to 350°. Grease or spray a 9 inch removable bottom tart pan. A 9 inch springform pan will also work.
• Process grahams into fine crumbs. Add the 2 tablespoons sugar, melted butter, and water and pulse to mix, then rress mixture into the bottom and about 3/4 inch up the sides of the prepared pan. Bake at 350° for 10 minutes or until lightly browned. Let cool completely on a wire rack.
• Filling: Mix together the softened cream cheese, 1/4 cup sugar, and extracts. Spread mixture evenly over bottom of tart shell.
• Topping: place 1 cup strawberries in food processor; process until pureed. Combine strawberry puree, 1/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and let cool to room temperature, stirring occasionally.
• Toss 4 cups of the best looking, similar-in-size strawberries with lemon juice, then arrange berries, bottoms up, in a circular pattern over filling. Spoon glaze evenly over berries. Sprinkle nuts around edge or sprinkle over the top.
• Pipe light whipped topping or freshly whipped and sweetened cream around the edges.
• Cover and chill 3 hours.